Did you know that with just two years of training from the Centennial College Food and Nutrition Management program, you can obtain a job at reliable and well-known companies such as: Aramark, Extendicare, Mt. Sinai Hospital, Providence Healthcare Centre, Rouge Valley Health System, Sunnybrook Health Science Centre, Toronto East General Hospital, University Health Network and more? As such, students can apply at a range of workplaces such as: hospitals, seniors’ residences, nursing homes and extended care facilities. Other opportunities include high-volume catering services, industrial cafeterias, airline food services, food manufacturers and community agencies. That’s because as a student of Food and Nutrition Management program you are exposed to nutrition and food service, business and human relations. This is conducted through a balance of academic and hands-on learning.

In order to apply for this food service program in Centennial College, students are required to present at minimum an Ontario Secondary School Diploma or equivalent or be 19 years of age or older. In addition, you must have compulsory English 12C or U or skills assessment, or equivalent and Math 11M or U or 12C or U or skills assessment, or equivalent.

Once accepted, students learn in an offering that has received the President’s Academic Program Recognition Award for Preparation for Job Market, Student Satisfaction, Graduate Satisfaction, Employer Satisfaction and Quality of The Learning Experience. Additionally, this Food and Nutrition Management program is the only two-year post-secondary Food and Nutrition Management program in the Greater Toronto Area. Accredited by the Canadian Society of Nutrition Management (CSNM), graduates are eligible for membership in the CSNM and the Ontario Society of Nutrition Management. CSNM membership is a requirement of the Ontario’s Ministry of Health and Long Term Care to work in a long-term care facility and most acute care facilities.

The training itself includes a combination of training that results in the ability to perform in accordance with the code of ethics; create master menus, and follow standardized recipes and production procedures; supervise the preparation of food products and special feedings, food distribution, and operation procedures according to standards and become well versed in sanitation. This is achieved through specific courses in this food service program include: Principles of Sanitation, Safety and Hygiene (students will study the requirements of sanitation, safety and hygiene as practiced in the health care food service industry); Food Properties Analysis (students will have an opportunity to develop basic skills in food preparation and presentation, physical and chemical changes that occur in food production and the role of food additives in the food industry); Nutrition (emphasis is placed on the study of the essential nutrients and their contribution to good health as well as the application of nutrition knowledge in assessment and planning); and more.

In addition, the final seven weeks of the program consist of supervised work experience in a health care facility the placement. During this time, students are able to apply what they have learned as well as gain more knowledge by working alongside industry professionals.

Upon graduation, Food and Nutrition Management professionals obtain titles in the field that include dietary managers, nutrition technicians, food and nutrition managers, food service coordinators and quality control technicians.

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